I was thinking of buying a new bento box for myself the other day but I haven’t found one that I love just yet. I have a few small ones that I like making up every now and then, but mine are usually standard bento filled with regular Japanese food. Today, I came across this great video showing you how to make adorable Rilakkuma for lunch!
Looks easy enough to do. I’ll have to try it out some day!
Today is my Father’s Birthday!
I sent him some goodies from Japan….. like an instant curry from Iron Chef (Japanese/Better Iron Chef Show) Rokusaburo Michiba! We used to watch the show on TV together all the time and always loved his cooking and presentation style, so when I found the curry, I just had to send it over!
By far, my favorite chefs from the show were Rokusaburo Michiba (Japanese specialty) and Hiroyuki Sakai (French specialty). So far, (thanks to my wonderful boyfriend<3) I’ve been to one of Sakai San’s restaurants La Rochelle in Shibuya. What a stunning restaurant and dining experience indeed!
Click to go to La Rochelle Website
Read Michiba San’s Bio.
Read Sakai San’s Bio.
That’s right, potato and cheese potage. Along with many other selections of soups and even sometimes *Oden , everything is available in random vending manchines in Japan.
*Oden is a popular cold weather soup that includes simmering tofu, fish cakes, daikon (radish) and many other ingredients. Very easy to find in convenience stores all across Japan.
Lately the weather in Tokyo has been unbelievably hot and humid. Though uncomfortable to stay in the city with this weather, it got me in the mood to make my fun avocado tomato pasta salad (a favorite at home).
It’s a great summer dish that’s quick, very healthy, and just looks like a “happy” dish.
2 cups pasta
2 ripe avocado
cherry tomatoes (as many as you like)
1-2 tbs white vinegar (balsamic also works well)
2-3 tbs dried basil or dry herb mix
salt and pepper to taste
other options: parmesan cheese or paprika powder
Cook the pasta to desired tenderness and run under cool water to stop cooking process, then strain well.
In a large bowl, scoop one of the avocado (preferably the softest one) and add vinegar.
Smush it with a fork until creamy (slightly lumpy is good too!).
Cube the second avocado and cut the cherry tomatoes (10-20) in half. Add to the creamy avocado.
Now, add the pasta with the dry herbs, toss well. Finally, add salt and pepper to desired taste.
At this point, you may add more vinegar to add a bit of a sour flavor to compliment the sweet tomatoes and creamy avocado.
You should also try adding other vegetables, like bell peppers or green beans to change the flavors.